Print Options:

Gingersnap Scones with Espresso Glaze

Yields10 ServingsPrep Time30 minsCook Time15 minsTotal Time45 mins

We amended a recipe from Cooking Light magazine to come up with this delicious breakfast treat. Talk about a double hit — Fair Trade coffee in your cup, Fair Trade coffee in your scones.

Gingersnap scones with espresso glaze recipe

 1 ¾ cups all-purpose flour
 ¼ cup gingersnap crumbs (about 6 cookies, finely crushed)
 ¼ cup sugar
 1 ½ tsp baking powder
 ½ tsp baking soda
 ¼ tsp salt
 ½ cup chilled stick butter or margarine, cut into small pieces
 ½ cup buttermilk
 1 large egg, lightly beaten
 Cooking spray
 3 tbsp strong brewed Café Campesino Espresso Blend or dark roast coffee
 1 cup sifted powdered sugar
 10 walnut halves

Preheat oven to 400 degrees F.


Combine the first 6 ingredients in a bowl; cut in butter or margarine with a pastry blender or 2 knives until the mixture resembles coarse meal. Add buttermilk and egg, stirring just until moist (dough will be sticky).


Turn dough out onto a lightly floured surface; with floured hands, knead lightly 4 times. Pat dough into a 10-inch circle on a baking sheet coated with cooking spray. Cut dough into 10 wedges, cutting into, but not through, dough. Bake at 400 degrees F for 15 minutes or until golden.


Combine coffee and powdered sugar in a small bowl; stir well. Drizzle over scones. Cut into 10 wedges; top each with 1 walnut half and crumbled gingersnaps.

Nutrition Facts

Serving Size 1 scone

Servings 10

Amount Per Serving
Calories 220
% Daily Value *
Total Fat 7g11%
Cholesterol 24mg8%
Sodium 194mg9%
Total Carbohydrate 35g12%

Dietary Fiber 1g4%
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.